Why Danone bought Huel: and what’s next for meal replacements
Danone is fast-expanding into meal replacements. What does its Huel deal mean for the category?
Dairy alternatives
Danone swoops to buy meal replacement brand Huel
Food and beverage giant Danone is to acquire plant-based meal solutions business Huel as part of its wider growth strategy
How cow‑free milk is changing coffee culture
By pouring its cow‑free milk into America’s favourite beverage, Strive Freemilk is normalising a new kind of dairy
How Danone is redefining plant-based through a benefit-led strategy
Danone US is taking plant-based nutrition into the sports performance arena as it seeks to deepen the category’s benefit-driven appeal
Why investors are turning to cow-free dairy
Precision‑fermentation start‑ups are attracting new investment to speed up production of dairy‑identical proteins. Here’s what’s driving momentum
Cow‑free dairy finds its stride as Those Vegan Cowboys break crowdfunding records
Those Vegan Cowboys’ record raise shows that precision fermentation dairy has legs – and is ready to run
Oatly ‘milk’ ban a big win for Big Dairy
The alt dairy maker is barred from using ‘Post Milk Generation’ slogan on products
Cow-free dairy steps in amid Israel’s milk shortage
Israel’s dairy strike allows cow-free alternatives to take center stage at a pivotal moment for the industry
How brands can win in plant-based cheese
As plant-based cheese innovation enters a new era, brands must elevate taste, functionality and nutrition
Finally, a big-name FMCG engages openly on ultra-processed foods
Although admitting it’s a risk, Oatly is addressing the UPF issue head-on
Winter Fancy Faire
Dry oat milk ‘slices’ promise a step-change in plant-based beverage sustainability
Using a proprietary dry-printing process, Milkadamia’s new oat milk format reduces packaging by 85%, lowers logistics costs and gives retailers a less expensive, more sustainable entry point for plant-based milks
Whole and 2% milk return to schools under Trump-signed nutrition law
The bipartisan legislation expands milk choice in school meals, restoring whole and 2% dairy while keeping plant-based options on the menu
Medjool dates, saffron and cardamon seeds: Entrepreneur creates flavorful functional alternative to traditional milkshakes
Finance professional turned food entrepreneur Masuma Zahara Bukhari brings an exotic flair to the fast-growing functional dairy-free category
Pecana brings traceable, organic pecan milk to market
The female-led brand is carving out a premium niche as the first certified organic pecan milk, combining farm-to-fridge traceability with a clean-label recipe
How Asahi got Japan hooked on yeast-based milk
The maker of Asahi Super Dry released a unique plant-based drink – and took the Japanese market by storm
How protein powers CPG majors’ expansion plans
Protein remains a cornerstone of innovation for food and beverage brands. Here’s how Danone, PepsiCo and General Mills are exploring the global megatrend
Invest in cow-free cheese? Those Vegan Cowboys to launch crowdfunding round
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
Is plant-based dead - or evolving?
Plant-based brands are looking for new ways to lure in consumers after the category’s initial success
Trendspotting 2026
Whole ingredients, big impact: Plant-based milk trends for 2026
Plant-based milk is predicted to rebound in 2026 with whole ingredients, high-protein innovation and premium café culture
Whole milk is back in US schools - and plant-based has its place, too
A bill that would improve access to milk alternatives in US schools was embraced by the dairy and alt dairy corners of the industry – here’s why
World-first barista milk without cows hits the market
A biotech firm has released barista-style milk that’s cow-free and dairy-identical. Can the product make it with consumers?
From casein to colors: Mars’ vision for precision fermentation
From proteins to dyes and sweeteners, the CPG major is betting big on the technology: here’s why
Cow-free dairy sells out in Israel but protein bottlenecks remain
“Everything we put on the market has sold,” Strauss Group CEO says but warns protein availability is still ‘limited’
Up the food chain
Oatly’s strategy: Driving plant-based milk’s growth through taste, creativity and sustainability
How Oatly’s North American president Helge Weitz uses his CPG and real-world restaurant experience to map the firm’s US reset
Dairy and beyond at Fi Europe 2025
Here are some of the must-see innovations at the 30th edition of the world’s largest ingredient show
Patents plummet in alt proteins: Has innovation ground to a halt?
Alternative proteins have lost a lot of popularity in recent years, and this is reflected in IP activity
Trendlets
Trendlets: Gut health, GLP-1 and alternative protein
How are the trends of gut health, weight management and alternative protein consumption impacting food and beverage innovation?
Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
Dairy Alternatives: Innovation and Market Insights 2025
‘We have more ideas than the market can take’: Alt dairy brands talk R&D, consumer trends and embracing innovation
From plant-based to precision fermentation, how are leading brands shaping product innovation in dairy alternatives?
New product releases: From swicy ice cream to pistachio drinks
Our latest round-up features launches from Bel, Lifeway Foods, Rude Health and more . . .
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
Dispatches from Anuga 2025
Alternative protein innovation: What’s next for plant-based dairy, hybrid meat and beyond?
From soft cheese alternatives to hybrid burgers, how are brands innovating to produce the next wave of alt meat and dairy?
Oatly goes oat-o-matic with plant-based milk for push-button machines
Forget Barista: enter BaristaMatic, Oatly’s answer to the foodservice industry’s problem with plant-based drinks
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
How plant-based drinks can meet coffee baristas’ innovation needs
Good taste and functionality are no longer optional: so how are café professionals’ evolving needs pushing the envelope in plant-based drinks?
Dairy alternatives: Boom or bust for the market?
Alt dairy has seen better days as consumers have pulled back from the category. But in every challenge lies an opportunity, industry insiders say
Sustainable September
Industry first: Cow-free drink and cheese to launch in Israel retail
Made with ImaginDairy’s precision fermentation-derived BLG protein, the range will comprise a cream cheese alternative and a beverage
How regulators are shaping the future of novel foods
From cell-cultivated meat to precision-fermented dairy, regulators are stepping up to support innovation
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Top proteins trends in 2025: From cell cultivated to plant-based
A deep dive into the consumer shifts, ingredient innovations and market opportunities redefining the global protein landscape
US dairy renews push to restrict alt dairy labeling: but does it need to?
US dairy has long sought to ban alt dairy from using words like ‘milk’ on-pack. Is the industry set to get its way?
What are the growth formats in plant-based dairy?
Plant-based dairy has struggled to build on its past momentum – but there are fresh opportunities ahead
Plant-based food market could triple by 2035
Despite headwinds, meat-free may have a bright future
Beating the odds in NPD: What makes a winning product?
New product launches are exciting, but novelty alone does not guarantee success
What’s the future of animal-free dairy?
Retail sales have stalled in the category’s biggest global market while ingredient innovation has also hit roadblocks. What does the future hold for animal-free dairy innovation?
Taste, texture and design: Can plant-based milks live up to latte expectations?
From swirling hearts to elegant tulips, latte art is an important part of the coffee experience. A new wave of barista milks are creating masterpieces
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it